PATRICK DAVID

PROFESIONAL SUMMARY

Organized and dependable candidate successful and managing multiple priorities with a positive attitude. Willingness to take and add responsibilities to meet team goals

A hardworking and passionate job seeker with strong organizational skills eager to secure entry-level as a commis chef position. Ready to help the team achieve  company goals

ABILITIES AND SKILLS

• Ability to work under the supervision of a limited range.
• Ability to produce good quality basic food.
• Understanding of health and safety.
• Good oral communication.
• High level of attention to detail.
• Adaptability to change and willingness to embrace new ideas and progresses.

Team player qualities.

Professional Experience

Commis Chef, nineteen degrees restaurant and Lounge. Nairobi

Nov 2017 – Current

• Handled and stored to eliminate illness and prevent cross contamination
• Prepared meals from scratch using  authentic, popular recipes to generate repeat business,
• Checked freezer and refrigerator prior to each shift to generate repeat business
• Utilized proper cleaning techniques to sanitize counter and utensils used in the preparation of raw meat, poultry, fish, and eggs.

Cook, Forthall hotel. Kenol

Jan 2016 – Oct 2016

• Measuring out meal ingredients according to a recipe.
• Prepping various ingredients such as meat and vegetables.
• Collaborating with the executive chef and cooks to prepare meals.
• Cleaning up the kitchen space after cooking each meal and ensuring the prep area and kitchen is cleaned and sanitized at the end of the shift.
• Proper sorting of food items at appropriate temperatures.

Cook Assistant, Red Carpet Restaurant and Lounge. Nairobi

May 2014 – Jun 2015

• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Lifted and carried heavy Materials.
• Pushed, pulled, and, transported large loads and objects.
• Used manual and electric appliances to clean, peel, slice, and trim foods.
• Adhered to the procedure for preparing food items.

INTERNSHIP, THE LUKE HOTEL-NAIROBI

July 2013- October 2013

• Helping in the preparation of dishes. Simple kitchen tasks: peeling, storing, cleaning, and prepping.
• Learning how to present dishes.
• Helping in the preparation of desserts and pastries.
• Making sure that dishes are always clean.
• Receiving and storing provisions.
• Sorting and cleaning the kitchen: floors, work surfaces, and kitchen tools
• Following-up stocks

Regional Center for Tourism and Foreign Language —Nairobi, Diploma: Hotel and Catering Management

• Awarded Diploma certificate in hotel and catering management

ST.STEPHENS HIGH SCHOOL—KISII

• Awarded Kenya Certificate of Secondary Education
• Member of Kenya Scouts club.
• Member of Christian union.

RIVERSIDE ACADEMY —Nairobi

• Awarded Kenya Certificate of Primary Education.